Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient

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1 roast

2 onions, sliced

4 ribs celery, sliced

salt and pepper, to taste

garlic and onion powders, to taste

flour

cooking oil

Instructions: Score the roast to the bone. Season and flour roast; brown it in cooking oil. Remove to plate.

In same skillet or Dutch oven, make a gravy. Add the slices of onion and sliced celery.

Return the roast to the gravy, cover and steam or bake until tender.

Can be served over rice or with hot biscuits.

Staging:

Variations:

Background: Recipe by: Judith and Richard Morehead

Copyright 1985

Serves: 0

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